Sweet and Savory Sauce Tasting with It’s Arthur’s Fault

August 16 @ 11:00 am - 2:00 pm

Many of you have asked how we selected the name “It’s Arthur’s Fault!”. For many years, Arthur made all sorts of treats for the family’s holiday gift baskets and while they were always quite effusive in their praise, they blamed him for their weight gain. In the mid-90s, he created what is now our product label as a joke for the family gifts. The self-portrait and label were so well received that we held onto the concept.

In 2000, we launched “It’s Arthur’s Fault!”, a home based specialty food business, cooking school and catering business. We have had a wonderful response to our recipes and Arthur’s love of food and life. Our products have been featured in both the Wine Spectator and the New York Times and our classes brought articles in local newspapers and magazines.

All the products have natural, gluten-free ingredients with a focus on local wherever possible. Arthur loves to include ginger, New Mexican red chilies and other strong flavor components. For items like the ginger, lemons, blood oranges and other vegetable or fruit components, we receive them when in season and prep by hand for use in our products. As an example, our Blood Orange Vinaigrette, which uses California blood oranges, has a limited season because we make what we are able to process while in season. Our most commonly used local products come from Cabot Creamery, Monument Dairy, Shelburne Orchard,Uncommon Grounds Coffee Roasters and Walker Organic Maple Syrup.